CUT1134 — Principles of Baking
CUT 1134 - Principles of Baking CUT 1134 - Principles of Baking 4 Credits This course focuses on fundamentals of baking science, terminology, ingredients, weights and measures, and formula conversion and storage. Students will prepare yeast goods, pies, cakes, cookies, and quick breads and use and care for equipment. Prerequisite: None Corequisite: None Prerequisite/Corequisite: None 2 Hours Lecture 4 Hours Lab